Strawberry Buttercream Frosted Donuts (Printable)
Moist baked donuts with luscious strawberry buttercream frosting, perfect for sweet breakfasts or festive desserts.
# What You'll Need:
→ Donut Batter
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup whole milk
06 - 2 large eggs
07 - 1/4 cup unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ Strawberry Buttercream Frosting
09 - 1/2 cup unsalted butter, softened to room temperature
10 - 2 cups powdered sugar
11 - 3 tablespoons strawberry puree (from blended fresh or frozen strawberries)
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt
14 - Pink food coloring, optional, for vibrant color
# Directions:
01 - Preheat the oven to 375°F. Grease a standard donut pan with butter or non-stick spray and set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and well combined.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the donuts tender.
05 - Transfer the batter to the donut pan, filling each cavity approximately two-thirds full. Smooth the tops if needed.
06 - Bake for 13 to 15 minutes, or until a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
07 - Using a hand mixer or stand mixer, beat the softened butter on medium speed until light and creamy. Gradually add the powdered sugar, beating well after each addition, until the mixture is fluffy and pale.
08 - Add the strawberry puree, vanilla extract, salt, and pink food coloring if using. Beat on medium-high speed until the frosting is smooth, spreadable, and uniformly colored.
09 - Once the donuts are completely cool, spread or pipe the strawberry buttercream frosting generously over the tops. Serve immediately or store in an airtight container.
# Expert Tips:
01 -
- Baked instead of fried means no messy oil splatter and a lighter texture that still tastes indulgent.
- The strawberry buttercream uses real fruit puree, so the flavor is genuinely fruity rather than artificial.
- They come together in under an hour, which makes them doable even on a weekday morning if you are feeling ambitious.
- Kids and adults alike lose their minds over the pink frosting, and you get all the credit.
02 -
- Do not frost while the donuts are even slightly warm, or the buttercream will melt right off and pool around the edges.
- Freeze-dried strawberry powder can replace the puree if you want a more concentrated flavor and a thicker frosting that holds its shape longer.
- These are best the day they are made, but storing them in an airtight container at room temperature keeps them decent for up to two days.
03 -
- Put the batter into a zip-top bag, snip a corner, and pipe it into the donut pan for perfectly even rings with zero mess.
- If your frosting seems too soft, chill it for ten minutes before piping and it will firm up beautifully without losing its creamy texture.